-eugen langen



Beit known that I, Evens LAhTGEN,

llnirrs @TA'TES .EUGEN'LANGEN, or COLOGNE, GERMANY.

REFINING SUGAR,

'SIECIFIUATIOH i'orniing part of Letters Patent No. 576,861, dated February 9, 1897.

imitation filed in} 2B, 1294. 'Qeriel No. 512,798; on specimens.) Patented in si ma February 21, 1 94,1u. 3,782, France February 21, 1894, No. 236,464; in Belgium February 22, 1894, No. 108,698; in. Austria March 14, 1894, No. 44/473; in Hungary May 1?, 1894, No. 419, Mli in Italy August 1, 1894,LXXII,138.

Zo a/ll whom it majy cancerrt:

a citizen of Prussia, Germany, residing at 14 'Werthstrasse', Cologne, in the Empire of- Germany, have invented new and useful Im-;

provements in Refining Sugar, (for which Letters Patent have been granted in Great; Britain, dated February 21, 1894, No. 3,782; in

Austria, dated March 14, 1894, No. 44/473; in Italy, dated August '1, 1894, No. 136, LXXll; in Hungary, dated May ,17 1894, No.

449 in France, dated February-'21, 1894, No. 236,464, and in Belgium-dated February 22,

.' 1894, No."108,698',) of which thefollowingis :1

Specification;

The refiniug'of raw sugar for the productiongef. e pure erticle,.ofleonsur-nption heretnfore always been carried out in such.

manner that the raw sugar was first subject to efiinnge, that is tosay, it was purified by sshing with water or sugar solutions in u centrifugal machine or other appiretus. v. The

. sugar thusobta-in'ed was then dissolved and the solution filtered through animal charcoal or ctherwise treated for bringing it to the requisite degree of purity-for the refining process.

Lastly, thefilling mass obtained by boiling from the purified solution was, after solidification in molds, washed-with pure sugar solutions for freeing it from adhering rimpure syrup. lVith this threefeld purifies j tion there were obtained three difierent kinds j of saccharine liquors as by-products, and onextracting the sugar from these liquors there were again obtained efnumber of difierent products of varyingpurity, the treatment of which occupied a great deal of time, was very tedious and expensive, andcaused considerable losses in sugar.

My present invention has forits object to s mplify these'complicated processes; and it consists 1n a new trcatm ent of the raw sugar,

' whereby in place of subjecting it in the first instance to the process of ailinage and dissolution it is at once mixed with the discharge syrups of any degree of purity resulting from the subsequent affine-go and refinery, these syrups being either first concentrated or left in their dilute condition, as will be hereini 4y. is the surface thereof in proportion to their afterexplai'ned. This mixture, if the syrups have been concentrated, is then subjected to the well-known process of crystallization in motion, and after cooling, whereby a further of the rswsuger for the ailinztge, inasmuch as the sugar extracted from the syrups will on crystaliizing assume the form and purity of the rawsugsr crystals, namely, the sugar crystallizing out of the syrup does not form independent sinsll crystals, as would be the case if the syrups weresubjec-t to crystallization by themselves, but it crystallizes onto the added raw-sugar crystals, causing these to increase in size, and consequently to'improve in quat- The larger are. the crystals the smaller weight, and, as the impurities only exist in the syrup adhering to their surface, it follows that the larger are the crystals the smaller is the quantityof impurities combined with a- ;certain weight thereof, and in addition to this advantage the enlarged size of the raw-sugar crystals alsofacilitates their subsequent affinage by washing. In view of this latter consideration it follows that when raw-sugar crystals are dealt with that have a quantity of small crystals mixed ,with the larger ones it is of advantage, instead of first concentrating or thickening the discharge liquorsbefore mixing with the raw sugar and then subjecting it to crystallization in motion, to mix the dilute liquors at once with the raw-sugar crystale, and then to heat the mixture in a vacuum-pan. By such moderate heating the small raw-sugar crystals become dissolved in the liquor, and when this is concentrated and subjectto crystallization in motion the dissolved sugar, together with that originally in I the liquor, will crystallize onto the undissolved large crystals.

I product, which, as before stated, is'separated from the next following saccharine liquor,

' and the latter is then led back tobe mixed with a fresh charge of raw sugar.

The niolasseslilze product last referred to does not contain any appreciable quantity of crystallizable sugar. Consequently itwonld be useless to mix the same with the raw sugar, the only object of mixing the saccharine liquors with the raw sugar being to cause the crystallizable sugar contained therein to crystallize onto the raw-sugar crystals, as heretofore set forth. Under these circumstances the separation of these washings into numerous fractions, such as is carried out by the Steffen process, is rendered unnecessary, and the process'is consequently greatly simplified.

The washed crystals may either be sold directly as granulated sugar or be led into the refinery as charging material.

What I claim is- In theprocess of refining sugar, the method of improving the quality of the raw sugar before it is subjected to aflinage by mixing it with the syrups or saccharine liquors derived from the refinery, heating these liquors for their concentration either beiore or after such admixture and subjecting the mixture to crystallization in motion, whereby the said syrups are at the same time depriyed of their sugar, and numerous fractionated washings are dispensed with, substantially as described.

In testimony whereof I have signed my name to this specification, in the presence of two subscribing witnesses, this 26th day of May, A. D. 1804.

E UGEX LANGEN.

Witnesses:

JAMES L. Nonms, Geo. W. REA. 

